Crispy Apricot Glazed Chicken Legs with Roasted Potatoes and Lemony Broccoli

Get ready for a dinner that hits all the right notes: sweet, savory and tangy. These oven-baked chicken legs are coated in a glossy apricot-Dijon glaze that caramelizes to perfection, giving you crispy skin and juicy meat every time. Paired with warm spiced potato wedges and bright, buttery broccoli with a hint of lemon and chili, this meal is as balanced as it is delicious.

Best of all, it comes together on two sheet pans and in the microwave (or stovetop), making cleanup a breeze. Whether you’re feeding the family or meal-prepping for the week, this recipe is sure to become a go-to.

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Ingredients

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and top positions. Pat chicken legs dry with paper towels; season all over with salt, pepper and paprika. Arrange skin-side up on a baking sheet. Bake on the top rack until cooked through and skin is crisp, 28-32 minutes.
2. Meanwhile, wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a second baking sheet with a drizzle of olive oil, salt, pepper and half the Fry Seasoning (use all for 4 servings). Bake on the middle rack until browned and tender, 20-25 minutes.
3. Zest lemon until you have ½ teaspoon; quarter the lemon. In a small pot, combine apricot jam, half the Dijon mustard (use all for 4 servings) and 1 tablespoon butter. Heat over medium, whisking until smooth, 1-2 minutes. Remove from heat; stir in a squeeze or two of lemon juice. Season with a pinch of salt.
4. Once chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and bake until glaze is tacky and slightly dried, 3-5 minutes.
5. Place broccoli in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and poke a few holes. Microwave until tender, 1-2 minutes. Drain excess water. (No microwave? Steam in a pot with a splash of water, 5-7 minutes.) Stir in lemon zest, 1 tablespoon butter (2 for 4 servings) and a pinch of salt and pepper. Sprinkle with chili flakes to taste.
6. Divide chicken, broccoli and potatoes among plates. Drizzle remaining glaze over chicken. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust baking time as needed until internal temperature reaches 165°F.

Can I make this recipe without a microwave?

Absolutely. Steam the broccoli in a pot with a splash of water over medium heat for 5-7 minutes until tender.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.